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BIO Protein Choc Bar Brownie Style

Vegan BIO Protein Choc Bars offer a perfect combination of plant-based proteins and rich chocolate flavor.

vegan vegetarian gluten-free lactose-free nut-free peanut-free egg-free fish-free sesame-free long-lasting convenience scalable portionable superfood

BIO Protein Choc Bar Brownie Style

Recommended Organic Ingredients

Recommended Organic Ingredients
Organic chocolate drops (couverture)
Organic chocolate drops (couve...
Organic cocoa powder raw 10 - 12 % alkalized
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Recipe
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  • Organic chocolate drops (couverture)
    Organic chocolate drops (couverture) 90.016
    1.5 kg
    Organic chocolate drops (couverture)
    Organic chocolate drops (couverture) 90.016
    Chocolate coating mass "couverture" in drop form, thus particularly easy to process further. Their cocoa content of about 50% provides an optimal taste of fine chocolate for your recipes. The uses are very diverse, for example, they can be processed in chocolate muffins, cookies, cakes, cookies, cakes and pastries. They are also ideal for decorating and garnishing. Organic sugar is used in the production of these chocolate drops. Our organic chocolate drops are bittersweet, vegan and gluten-free.
    Show More Show Less
    Benefits
    • Taste, nutritional value
    • Decoration / optics
    • easy, fast and convenient to process
    • gluten free
    Fields of Application
    • Coating mass
    • bakery products
    • confectionery
    • ice cream
    • muesli mixes
    • specialties
    More Info
  • Organic cocoa powder raw 10 - 12 % alkalized
    Organic cocoa powder raw 10 - 12 % alkalized 90.005
    500 g
    Organic cocoa powder raw 10 - 12 % alkalized
    Organic cocoa powder raw 10 - 12 % alkalized 90.005
    Freshly harvested cocoa beans are fermented, roasted and separated from the shell. During grinding, the beans' cocoa butter melts and the so-called cocoa breakage becomes a liquid cocoa mass. This cocoa mass is then compressed in presses. This squeezes out the fat, which flows off as golden yellow, clear cocoa butter. What remains is the cocoa press cake, which is pulverised. The alkalisation of the cocoa liquor emphasises the taste of the cocoa powder, reduces the sourish-bitter taste, increases the colour intensity and improves the solubility of the powder, e.g. in cold milk.
    Show More Show Less
    Benefits
    • Colouring, colour
    • Taste
    Fields of Application
    • chocolate
    • pudding
    • cocoa drinks
    • baked goods
    • specialities
    More Info
  • BIO-Reisprotein
    1.5 kg
  • BIO-Erbsenprotein
    1.5 kg
  • BIO-SOJAPROTEIN
    1.5 kg
  • BIO-Kürbiskernprotein
    1.5 kg
  • BIO-Reissirup
    2 kg
  • BIO-Dattelsirup
    1 kg
  • BIO-Kakaokernstückchen
    200 g

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Recipe Note

The BIO Protein Choc Bars are an excellent choice for anyone looking for a healthy and chocolatey snack. Ideal for mindful indulgence.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

This recipe combines plant-based proteins with rich chocolate flavor, making it an ideal choice for health-conscious consumers. The bars are vegan and gluten-free, which makes them unique in a competitive market.

Preparation of BIO Protein Choc Bar Brownie Style for 50 Bars

  1. Prepare protein mix: Thoroughly mix 1.5 kg BIO-Reisprotein, 1.5 kg BIO-Erbsenprotein, 1.5 kg BIO-SOJAPROTEIN, and 1.5 kg BIO-Kürbiskernprotein.
  2. Prepare syrup base: Gently heat 2 kg BIO-Reissirup and 1 kg BIO-Dattelsirup until homogeneous.
  3. Melt chocolate coating: Melt 1.5 kg BIO-Schokoladetropfen, zartbitter in a water bath.
  4. Combine mixture: Combine the protein mix, syrup base, and melted chocolate in an industrial mixer.
  5. Add cocoa flavor: Add 500 g BIO-Kakaopulver roh 10 – 12 % alkalisiert and 200 g BIO-Kakaokernstückchen.
  6. Shape and cool: Shape the mass into bar forms and cool for at least 2 hours.
  7. Pack: Pack the bars airtight to ensure durability.

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